Hello all! I need some suggestion for a christmas cake for Monday! I am kinda bored of doing the snowman cake since I have to do two for tomorrow for my nieces! So I was wondering if you all could give any suggestions to me? I was going to do the snowman and try and do it fondant, but I opened my BIG mouth and offered to make lasanga and fresh bread to bring with us for Monday! So I want something fairly easy but great looking! Thank you so much!
You could do an awesome CCC wreath. I have seen these done so beautifully!
Here is a FBCT of Santa that I made recently.
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=vickitilghman&cat=0&pos=3
And the link to the website where I got the picture.
http://www.apples4theteacher.com/coloring-pages/christmas/santa-claus.html
HTH,
Vicki
Thank you! I think I will try this! I was suppise to make a black Forest cake for this evening but since my children are sick we canceled dinner plans! So I now have 2 9" round cakes! Any suggestion on what to do with them? I was thinking if I saed them for monday I wouldn't have to bake!
Silvercat,
You could still use the round cakes with the Santa FBCT. I think it would be cute that way!
i have never done a FBCT, can you give any pointers? Do I thin down my icing? And can I do a tranfer tomorrow and leave it in the freezer for Monday? And does anyone know how I down size a printout to fit on my 9" cakes? It is just slightly too big to fit on my cake. Thank you, Vicki
Okay CCers. can someone tell me what CCC means.
Thanks and Merry CHRISTmas
Julie
SilverCat,
This is the recipe that I use for my transfers.
This recipe is perfect for the Frozen Buttercream transfer technique.
1 cup Crisco (Do not use high-ration shortening. You need a stiffer
consistency)
3 sticks butter (real butter, good quality)
2 Tsp flavoring (I use 1 Tsp clear vanilla, 1 Tsp butter flavoring)
2* pounds powdered sugar, sifted several times (I sift 5 times)
1. Cream the butter and shortening well.
2. Add the flavoring.
3. Slowly add the powdered sugar.
4. Mix on 8-10 speed for approximately 5-10 minutes for a smooth consistency. The length of time depends on the weather/atmosphere at your house.
Here is the link to the instructions for the FBCT. http://cakecentral.com/article12-How_To_Create_a_Frozen_Buttercream_Transfer.html
As far as making the picture smaller, I'm not al lot of help. MY DH used the copier at work to blow it up for me. Maybe you could do the same? Or maybe someone here has other ideas of how to shrink it.
jarjam1026, A CCC is a cupcake cake.
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